Ingredients
- Cooked chicken breast, 2 cups, shredded
- Rotini pasta, 8 ounces, cooked al dente
- Cherry tomatoes, 1 pint, halved
- Kalamata olives, 1 cup, pitted and halved
- Red onion, ½ medium, thinly sliced
- Cucumber, 1 medium, diced
- Feta cheese, 4 ounces, crumbled
- Fresh parsley, ½ cup, chopped
Instructions
- Step 1: Cook rotini pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
- Step 2: In a large bowl, combine the cooked and cooled pasta, shredded chicken, halved cherry tomatoes, Kalamata olives, thinly sliced red onion, and diced cucumber.
- Step 3: In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Step 4: Pour the dressing over the pasta and chicken mixture. Toss gently to combine, ensuring all ingredients are coated evenly.
- Step 5: Gently fold in the crumbled feta cheese and chopped fresh parsley.
- Step 6: Refrigerate for at least 30 minutes to allow the flavors to meld before serving. Serve chilled.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for optimal freshness.
- For reheating, gently warm individual portions in the microwave, adding a splash of olive oil to prevent drying.
- Serve this vibrant salad alongside grilled pita bread for a complete and satisfying Mediterranean meal.
- To enhance the flavor, add a squeeze of fresh lemon juice to the dressing just before serving for a zesty kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American